The Manager Patient Food Service plans, coordinates, and evaluates patient food services for all inpatients at The University of Vermont Medical Center. As part of the Nutrition Services leadership team, the incumbent achieves cost, quality and regulatory objectives while meeting UVMMC’s strategic and operational objectives. The incumbent manages a team of supervisors and indirectly supervises food service and room service call center employees.
We offer a comprehensive benefits package. We proudly offer a non-smoking work environment. The UVM Medical Center is an Equal Opportunity/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protective veteran status.
Master's Degree in Nutrition or related field required. Registration with the Commission on Dietetic Registration required. ServSafe Certification preferred.
Experience working with diverse health care providers, administrative leaders, and consumers in an acute care hospital preferred. Five years of management experience working in a complex organizational food service setting and demonstrated ability to interact with and coordinate activities with various internal and external constituents.